Chicken Puff Pastry {Chicken Patties}

chickenpattiesChicken Puff Pastry {Chicken Patties} is my go-to appetizer for parties because "I don't like buttery, flaky puff pastry with chicken filling" said no one ever unless you are a vegetarian/vegan. I shared a recipe back in 2012 right around this time of the year so I figured it's time to revamp the pictures and share a slightly different version for Chicken Puff Pastry, or more commonly known as Chicken Patties.December is always a good time to reflect back on things and think about goals for next year. I don't know about you guys but 2015 went by so quick and past several months were just a blur. Have you started thinking about your goals for next year yet? One of my big goals for Food, Pleasure, and Health is videos. I have no idea how to/where to begin but expect videos in near future. chicken pattiesIf you are from South-East Asia, you probably are familiar with chicken puff pastry and I have no idea why it is called chicken patties. You can most definitely fill it with beef or take a vegetarian route with potatoes and peas. No matter what filling you go with, just make sure it's not dry.chickenpattiesIf you are hosting or attending a holiday party this year, I highly suggest you make chicken puff pastry! It takes about 30 minutes to make it or make a big batch, freeze it,  and simply bake it as needed. chickenpattieschickenpattiesI will leave you with some more pictures because I need to take care of this cough and cold business with some hot water with turmeric & carum. chickenpattiesEnjoy Chicken puff pastry with some hot sauce/chutney/ketchup! chickenpatties[Tweet "Take these chicken puff pastry to your next holiday party! #holidayrecipe"]

Chicken Puff Pastry {Chicken Patties}
Serves: 18
  • 1 package puff pastry sheets, thawed ( I use Pepperidge Farm)
  • 2 chicken breast
  • 2 tablespoon butter
  • 2 cups milk
  • 1 egg, slightly beaten or egg wash
  • salt, pepper
  1. In a large sauce pan, boil chicken until cooked.
  2. Shred chicken using a fork or use mixer with paddle attachment. Keep the chicken aside.
  3. Rinse the sauce pan and over medium heat, allow milk, butter, and chicken to simmer. Season with salt and pepper and continue to simmer until there is very little milk left and chicken is soft. Remove from the heat and set it aside to cool.
  4. Preheat the oven to 375F. Line a baking sheet with parchment paper.
  5. Cut puff pastry sheets into squares. Put about 2 teaspoon in each square and use a fork to seal the edges.
  6. Arrange puff pastry on a baking sheet and top each pastry with egg wash using a brush.
  7. Bake it for 15-20 minutes until it turns evenly golden.
Chicken puff pastry can be assembled and stored in the freezer for later use. Just increase the bake time to 35-40 minutes and you do not need to thaw.

 What are some of your goals for 2016?